vegan plant based roasted veggie pasta, plant based diet, vegan diet, vegan recipes, vegan foods, vegan pasta

Family Approved Plant-based Roasted Veggie Pasta

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Family Approved Plant-based Roasted Veggie Pasta

This plant-based Roasted Veggie Pasta has to be one of my favorite dishes to make.   

We are all about helping women get in more plant foods into their lives and this Roasted Veggie Pasta is a great way to enjoy more plant foods. It is vegan friendly, and can be made entirely gluten free. Want a vegan kid friendly recipe, then this would make a great addition to your next vegan family meal.

vegan plant based roasted veggie pasta, plant based diet, vegan diet, vegan recipes, vegan foods, vegan pasta
Just some of the ingredients we have used to make this plant-based recipe

We enjoy sharing fun and delicious vegan plant-based recipes with you the whole family will love and this Plant-based Roasted Veggie Pasta is not only delicious, it is nutritious, and takes less than 30 minutes to make.

Adding vegetables to pasta is a great way to introduce kids to a variety of vegetables.  My teenage boys have requested this dish in the past and I love making it for my family, because I know they are getting in nutritious plant foods that are helping fuel their bodies.   

We made this for the first time last summer and all I can tell you is that it has become a family favorite.

You can add any of your favorite veggies to make this dish.

Here are just some of the different plant foods we have used in this dish before:

Eggplant

Zucchini

Tomatoes (cherry, roma, and grape)

Bell Peppers (green, red, yellow, orange, and purple)

Green Onions

Carrots

Thyme

Garlic

Olives

Red cabbage

It really is a versatile dish that you can make your own. 

If you have a garden, this plant-based recipe is a great way to include fresh plant foods in your meal.

We used the zucchini, tomatoes, and thyme we were growing in our own garden this year to create this dish and all I can tell you is that nothing tastes better than fresh food from your garden. 

My family is a huge pasta fan and this dish takes it to another level.  We have made it with chickpea, brown rice, and whole wheat pasta. For those that are looking for a gluten-free alternative, I would suggest using chickpea or brown rice pasta.

We found the best shaped noodles to enjoy it with was macaroni noodles, but you can make it using any type of pasta that you prefer.  The roasted veggies make a great base for spaghetti too.

vegan plant based roasted veggie pasta, plant based diet, vegan diet, vegan recipes, vegan foods, vegan pasta
We have made it using whole wheat penne noodles in the past
vegan plant based roasted veggie pasta, plant based diet, vegan diet, vegan recipes, vegan foods, vegan pasta
Getting ready to roast the vegetables
vegan plant based roasted veggie pasta, plant based diet, vegan diet, vegan recipes, vegan foods, vegan pasta
Last week we made this recipe to use the zucchini from our garden

This has to be one of the most colorful dishes we have made. Once you make this dish, you will see what I mean. 

The picture I took of the vegetables laid out on the baking sheet happens to be one of my favorite food pictures because it is a great example of what it means to get more plant foods into your life. 

Bright food colors are just something that brightens my day and I hope this dish helps brighten yours.

Here are the kitchen essentials you will need to make this dish:

Large Baking Sheet

Large Pan

Parchment Paper

Strainer (for draining the pasta)

This recipe makes 6 servings, but if you can adjust the ingredients to make more or less. 

vegan plant based roasted veggie pasta, plant based diet, vegan diet, vegan recipes, vegan foods, vegan pasta

To make this Plant-based Roasted Veggie Pasta Recipe you will need the following ingredients:

1 ½ Eggplant (large, diced into half-inch pieces)

1 ½ Zucchini (medium, chopped)

2 cups Roma Tomatoes, (diced)

3 Carrot (medium, sliced)

1 cup green or red bell pepper (diced)

3/4 cup Red Onion (large, diced)

1 can of black olives (sliced)

4 ½ Garlic (cloves, minced)

3 3/4 tbsps Thyme (fresh)

1/3 tsp Sea Salt (to taste)

15 ozs Chickpea Pasta (dry)

3 tbsps Balsamic Vinegar (to taste)

Here are the instructions to make this recipe:

  1. Preheat the oven to 425ºF (220ºC). Line your baking sheets with parchment paper.
  2. In a large bowl, toss together everything except the pasta and balsamic vinegar. Transfer to the baking sheets and spread the veggies in an even layer. Roast for 20 minutes.
  3. Meanwhile, cook the pasta according to the package directions. Drain the water and return the pasta to the pot.
  4. Add the roasted veggies to the cooked pasta and stir in the balsamic vinegar. Taste and adjust the salt, thyme, or balsamic vinegar as needed.
vegan plant based roasted veggie pasta, plant based diet, vegan diet, vegan recipes, vegan foods, vegan pasta

Plant-based Roasted Veggie Pasta

Yield: 6 servings
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes

This Plant-based Roasted Veggie Pasta is oil-free and full of flavor the whole family will love.

Ingredients

  • 1 ½ Eggplant (large, diced into half-inch pieces)
  • 1 ½ Zucchini (medium, chopped)
  • 2 cups Roma Tomatoes, (diced)
  • 3 Carrot (medium, sliced)
  • 1 cup green or red bell pepper (diced)
  • 3/4 cup Red Onion (large, diced)
  • 1 can of black olives (sliced)
  • 4 ½ Garlic (cloves, minced)
  • 3 3/4 tbsps Thyme (fresh)
  • 1/3 tsp Sea Salt (to taste)
  • 15 ozs Chickpea Pasta (dry)
  • 3 tbsps Balsamic Vinegar (to taste)

Instructions

  1. Preheat the oven to 425ºF (220ºC). Line your baking sheets with
    parchment paper.
  2. In a large bowl, toss together everything except the pasta and
    balsamic vinegar. Transfer to the baking sheets and spread the veggies in an even layer. Roast for 20 minutes.
  3. Meanwhile, cook the pasta according to the package directions.
    Drain the water and return the pasta to the pot.
  4. Add the roasted veggies to the cooked pasta and stir in the
    balsamic vinegar. Taste and adjust the salt, thyme, or balsamic vinegar as needed. Enjoy!



Notes

·        
Leftovers

Refrigerate in an airtight container for up to
four days.

No Fresh Thyme

Use dried thyme

Serving Size

One serving equals approximately 1 1/2 cups.

More Flavor

Add your choice of additional herbs and spices, or use a plant-based dressing of your choice instead of balsamic vinegar.

Additional Toppings

Add spinach or avocado





You can refrigerate any leftovers for up to 4 days in an airtight container.  One serving equals about 1 ½ cups. 

Want more flavor? Add your choice of additional herbs and spices, or use a plant-based dressing of your choice instead of balsamic vinegar.

Here are some other plant-based recipes we thought you might like to try:

Zucchini Noodles with Pesto

Roasted Asparagus

Vegan Pesto and Tomato Pizza

15 Clean Eating Plant-based Dinner Ideas

Enjoy!

Here are some kitchen essential that were helpful in making this plant-based recipe:

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Stephanie is the founder of Clean Food Mama, a blog about a health journey, weight loss and getting more plants into your diet. She discusses her health journey and empowering others to do the same. She shed 125 lbs by incorporating a whole foods plant based diet. Click here to learn more about plant based foods.

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